Pithala bhakri is a traditional maharashtrian cuisine. It is taken at anytime. Its very healthy and simple food.
Ingredients:
For pithala:
1 cup gram flour
4-5 green chillies finely chopped
2 sprigs spring onions finely chopped
1 onion finely chopped
1 stalk curry leaves
1 tbsp. coriander finely chopped
1/2 tsp. mint leaves finely chopped
1/2 tsp. ginger grated
1/2 tsp. garlic grated
1/4 tsp. turmeric powder
1 tsp. lemon juice
1/2 tsp. each cumin & mustard seeds
3-4 pinches asafoetida
3 tbsp. oil
2-2 1/2 cups water .
For Bhakri:
2 cups bajri, jowar or maize flour
salt to taste
water to knead.
Method:
For Pithala:
- Make smooth paste of water, salt, turmeric, lemon and flour.
- Mix in ginger, garlic, spring onion and green chilli. Keep aside.
- Heat oil in a deep heavy vessel.
- Add seeds, asafoetida, allow to splutter.
- Add onions, curry leaves, coriander, mint and stirfry for 2-3 minutes.
- Add batter, stirring simultaneously.
- Stir non-stop with a large ladle till all the lumps break and boil.
- When boil is reached, check taste for salt, chilli etc., adjust.
- Cook covered loosely, on low for 6-7 minutes, stirring frequently.
- Serve hot with bhakri.
For bhakri:
- Add salt to flour.
- Add water little by little, kneading dough very well.
- It should become soft, pliable and smooth.
- Kneading well is very important so the bhakri doesn't break.
- Take a lump, dust generously with dry flour, pat with palm to flatter.
- Use a rotating motion to make circular.
- Use very little dry flour to pat.
- Make thin or thick as desired.
- Place carefully on warm griddle (tawa).
- Apply a little water on surface and spread evenly.
- When water dries, flip and roast.
- Put on direct flame and crisper like naan.
- Or semicook all and crisp as required.
- Top with ghee (optional) if desired.
- Repeat for others as desired.
- Serve hot with hot pithala, pickles, curds and raw chopped onions.
Making time: Pithala: 20minutes, Bhakri: 10-15 minutes for 4
Makes:4 servings.
Shelflife: 1 day.
Serving Suggestion: serve pithala hot with pithala
Note: If patting the dough is difficult, roll it using a plastic sheet underneath.If making all bhakris beforehand place loosely between two large clean cloth, to absorb excess moisture.
Click here to know about Maharashtrian food and Recipes- Introduction To Maharashtrian Cuisine.
Click here to know more about Indian Breads - Introduction To Indian Breads.
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